Strawberry-Lemon Yogurt Dutch Baby Pancake

1. Place an empty 25 cm ovenproof skillet in the oven and preheat to 220°C. Wash hands and 240 g strawberries, remove hulls and halve them. Have oven mitts ready for the hot skillet.

2. Beat 3 eggs with 150 ml milk, 80 g flour, 15 g sugar, 1 g salt and 5 ml vanilla for 1–2 minutes to make a thin smooth batter. Rest 5 minutes for large bubbles to settle.

3. Carefully remove the hot skillet with oven mitts and swirl in 25 g butter to coat. Immediately pour in batter and bake on center rack for about 18–22 minutes without opening the oven while the edges puff. Once golden and the center shows no liquid batter, verify the center reaches at least 71°C (160°F) with a food thermometer. Bake longer and recheck if necessary.

4. Meanwhile, mix 120 g yogurt, 2 g lemon zest, 15 ml lemon juice and 15 g honey. Rest baked pancake for 2 minutes, top with yogurt mixture and 240 g strawberries, cut into three and serve promptly. The puffed edges deflate normally as it cools.